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Light Eggplant Parmesan

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Light Eggplant Parmesan

Ingredients

  • 2 (28-ounce) cans diced tomatoes
  • 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
  • 1 tablespoon tomato paste
  • 1 teaspoon extra-virgin olive oil
  • ⅛ teaspoon red pepper flakes
  • ½ cup minced fresh basil leaves
  • salt and ground black pepper
  • 2 medium globe eggplants (1 pound each), ends trimmed, cut crosswise into ⅓-inch-thick rounds
  • kosher salt
  • 1½ cups panko (japanese-style bread crumbs)
  • 1 tablespoon olive oil ounce
  • 1 parmesan cheese, grated (about ½ cup), plus extra for serving
  • ½ cup unbleached all-purpose flour
  • 1½ teaspoons garlic powder
  • ground black pepper
  • 3 large egg whites
  • 1 tablespoon water
  • vegetable oil spray
  • 8 ounces reduced-fat mozzarella cheese, shredded (about 2 cups)
  • 2 tablespoons minced fresh basil leaves
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